Seekh Kebab
Seekh kebab is ground meat, typically lamb or beef, seasoned and shaped around a long metal skewer ("seekh") before being grilled over high heat. It developed in the Indian subcontinent during the Mughal era, when Central Asian and Persian cooking influences blended with local Indian cooking styles.
The meat is seasoned with cumin, coriander, chili powder, garlic, and ginger, then grilled, often over charcoal or wood fire, and rotated for even cooking and a charred crust. It's served as a main, appetizer, or part of a spread, typically with naan, rice, chutney, or raita.
Spice blends shift by region: more cardamom, cloves, and cinnamon in India; more chili peppers in Pakistan.